Hi and Happy Thursday

Thank you everybody for answering my question about cream / half & half - I appreciate your input.

The other question I need answered is whole wheat pasta. I am not finished reading TSP II so possibly she addresses this but she didn't in the first book. Because whole wheat pasta is made with whole grain is it lower in carbs or more acceptable than white-flour pasta. Would not a cup of whole wheat pasta with (organic) pesto (made from parsley, basil, olive oil, garlic, pine nuts) be an acceptable lunch? With a bit of grated Parmesean on top? It seems to cover all the food groups. It isn't like I/we would be eating this every day anyway but I was figuring it would be healthy, quick to make and easy to cart to work for lunch and an occasional side dish with dinner (rather than potatoes and/or rice).

Comments and/or opinions?